Chicken ragout in red wine and vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Broiler chicken
2.143 kg
Table salt
5.357 g
Sunflower oil
0.071 l
Plain flour
0.0 kg
Onion
0.143 kg
Garlic, bulb
0.714 ud
Red wine
0.214 l
Brown stock
0.714 l
Diced vegetables
5.0 ud
Loaf bread
0.071 ud
Elaboration
For the ragout:
- Prepare a stock.
- Cut the chicken into small pieces.
- Sauté the chicken.
- Simmer the onion and garlic cut into brunoise until tender and a little flour and add the sautéed chicken, the red wine and the stock until covering everything. Allow to cook uncovered.
- Check that the meat comes off the bone easily and adjust the flavour and thickness if desired.
SET UP
- Place the chicken on a plate and garnish with the vegetables.
- Serve with fresh crusty bread.
Nutritional information (1 portion)
Energy
868.77
kcal
Carbohydrates
22.61
g
Proteins
66.59
g
Lipids
51.57
g
Fiber
9.96
g
Saturates
10.92
g
Monounsaturated fatty acids
22.66
g
Polyunsaturated fatty acids
15.05
g
Cholesterol
330.11
mg
Calcium
228.05
mg
Iron
6.95
mg
Zinc
3.95
mg
Vitamin A
800.6
ug
Vitamin C
55.73
g
Folic acid
210.65
ug
Salt (Sodium)
914.67
mg
Sugars
18.13
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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